Appetizers
Coconut Shrimp 9
Four butterflied shrimp with spicy pineapple pepper sauce
Poutine 9
French fries, white cheddar cheese curds, beef gravy, green onion
Battered Mushrooms 10
Vegetarian
A half-pound of crispy deep-fried button mushrooms, served with garlic aioli for dipping
Fried Zucchini 9
Vegetarian
A half-pound of breaded zucchini with a side of ranch dressing
Fried Pickles 10
Vegetarian
Breaded dill pickle slices served with ranch dressing for dipping
Popcorn Shrimp 10
A half-pound of crispy fried shrimp without tails, served with spicy cocktail sauce
Salads
Green Salad 11
Vegetarian
Lettuce, carrots, tomatoes, red onion, mozzarella cheese
Choice of house-made dressing: ranch, blue cheese or golden balsamic vinaigrette
Dinner Entrées
Chickpea Coconut Curry 24
Vegan
Chickpeas & diced tomatoes in a robust garam masala coconut curry sauce, steamed basmati rice with a garnish of green onion & chopped peanuts
Chicken Fried Chicken 29
Herb & spice breaded chicken breast, creamy mashed potatoes, white pepper country gravy
Salmon in Butter Wine Sauce 36
Spice-forward salmon fillet, cherry tomatoes, butter wine sauce, parsley, buttered mashed
potatoes
Salmon is available either wine-poached or flame-grilled
Fish & Chips 28
Deep-fried wild-caught Pacific cod in house-made beer batter, fries, dill & caper tartar sauce
Grilled Pork Chop 29
Wheat Free
Boneless pork chop, maple balsamic sauce, buttered mashed potatoes
Prime Rib 45
Served Fridays, Saturdays & holiday weekend Sundays
Prime rib seasoned with our special house rub, au jus, horseradish sauce, mashed potatoes with beef gravy
Vegetable Sides
Lemon Garlic Broccoli 6
Vegetarian
Steamed broccoli crown seasoned with garlic butter, a squeeze of fresh lemon, and kosher salt
- Listed portion sizes refer to pre-cooked weights
- Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses
- Not all ingredients are listed in the menu – please alert your server about any food allergies
- Copyright 2024 Timberline at the River